The easiest English muffin bread recipe you will ever see. I love this bread.
I always loved English muffins and English muffin bread. It is just so wonderful when toasted. So when I saw a Cooks Country episode with their take on it and it was simple, I had to do it. Who would have thought a simple recipe from American Test Kitchen?
Well after I did it, I wanted a few changes. First, the milk. I don’t always have fresh milk on hand plus getting the milk to the suggested 120 degrees requires a sauce pan or repeated short microwaving.
I wasn’t happy with the 120 degrees. Yeast can die at too high of a temperature (in the 120 range). My initial try, the rise just wasn’t up to snuff. So I’m going with a little lower temperature and a little longer rise. Dry milk and proofing the yeast first. I find this simpler.
Yep, a 5. A lower five but still a 5.
Notes: you should be able to mix all the dry including the yeast and sugar then add the water. I just feel better proofing yeast plus I feel the yeast if fully distributed.
Yeast note: all baking yeast is the same organism (Saccharomyces cerevisiae). So what is the difference? The size of the granules. Active dry yeast that your grandmother used has larger granules. Instant Yeast (also known as Fast-Rising, Rapid-Rise, Quick Rise, and/or Bread Machine Yeast) has smaller granules and will start working faster. You can exchange them equally, but the active dry will just take longer to start working. Read that as a longer rise. So use what you have.
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Things I always have on hand.
Add one pack of instant yeast to 1 1/2 cup of 105 – 110-degree water. Add 1 1/2 tsp sugar. Mix and let set while you do the dry mix.
It should foam a little after a few minutes.
Mix the dry. 2 1/2 cup bread flour (but AP flour should work), 1/2 cup dried milk, one tsp salt, 1/2 tsp baking soda.
Mix wet into dry and stir until there is no dry left.
Spray some plastic wrap with a good spray of PAM on one side and cover. The PAM will prevent sticking if it touches the sticky dough. Place in a warm spot until double in size. About 60 minutes.
Coat a loaf pan with butter and the swirl about two tablespoons of cornmeal to coat. This is an 8X4 glass pan but metal should be fine.
Preheat oven to 375 degrees. Move the dough into the pan. Cover with the plastic wrap and let rise in a warm place until even with the top of the pan. About 30 minutes.
Remove plastic wrap. Bake until golden brown and internal temp of 200 degrees. About 30-35 minutes.
Allow to cool about 60 minutes on a rack.